Wild Rice Pancakes with Smoked Trout and Creme Fraiche
Recipe from
Better Homes and Gardens
These savory make-ahead pancakes can be frozen. When thawed, they form a mini edible plate for smoked trout appetizers.

Ingredients
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1/2 cupmilksee savings

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1/3 cupcornmealsee savings

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1/3 cupall-purpose floursee savings

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1/4 cupbutter, meltedsee savings

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1-1/2 cupscooked wild rice, drained and cooledsee savings

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2egg yolkssee savings

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1/2 tsp.kosher slatsee savings

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1/2 tsp.ground black peppersee savings

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1 Tbsp.snipped fresh parsleysee savings

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2egg whitessee savings

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Clarified butter or canola oilsee savings

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4 6-ouncesmoked trout, broken into pieces (or thinly sliced smoked salmon)see savings

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1/2 cupcreme fraiche or dairy sour creamsee savings

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2 ouncescaviar (optional)see savings

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2 Tbsp.fresh snipped chivessee savings

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Directions
1.
In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, and parsley. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); fold egg whites into rice mixture.
2.
Heat a nonstick skillet or griddle over medium heat. Add a little clarified butter. Ladle about 1/4 cup of batter onto heated surface and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancake over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.
3.
Place pancakes on a serving platter. Top each with some smoked trout, a little creme fraiche, caviar (if desired), and a sprinkle of chives. Makes 10 servings.
4.
Make-Ahead Tip: Pancakes may be prepared ahead and refrigerated several hours or overnight. Warm on a cookie sheet in a 300 degree F oven for 10 minutes.
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